4 pork loin chops
4 strips bacon
2 tablespoons unsalted butter
fine sea salt and freshly ground black pepper, to taste
2 Braeburn apples, unpeeled and cut into wedges
1 tablespoon fresh thyme leaves
1/3 cup pure maple syrup
2 tablespoons Banyuls vinegar

Wrap each pork chop with a strip of bacon, not around the sides but around the surface area so that it crisps when in contact with the pan, season well with salt and pepper.

Preheat a 12 inch skillet over a moderate heat add butter and then chops. Cook for five minutes on the first side, then turn over and cook for 5 minutes on the second side. Remove pork chop from pan and set to rest.

Turn sauté pan up to med high and add apple wedges, sauté for 2 to 3 minutes. Return chops and any liquid from them to the pan; add syrup, vinegar, and thyme continue to cook until the syrup has formed a nice glaze.

The pork should register 145 to 150 degrees on your meat thermometer when done.

Enjoy the seasons freshest flavors and check back for more great and easy recipes!

Chef Courtney Contos

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